dining out
Bay Leaf Indian
You’ll love the spices, even if you can’t name them
WRITTEN BY CHRISTINE E. NUNN PHOTOGRAPHY BY DANIELLE PARHIZKARAN
SHRIMP DUM BIRYANI
B
ay Leaf Indian
Restaurant in South
Orange is housed in the
well-appointed room of
an unassuming store-
front. Leather booths
and white-clothed tables are the
features that stand out in this very
sleek and crisp setting. On a recent
Sunday night visit, the staff put out
some terrific dishes.
The restaurant was well staffed
with two waiters, a bus boy, hostess
and manager. Our waiter was won-
derfully attentive to start, and guided
us through his recommendations
on the menu. The requisite chapati
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BACK TO SCHOOL 2018 MILLBURN & SHORT HILLS MAGAZINE
(crackers) came promptly, along with
ed with garlic, turmeric, cumin, and
a trio of dips: cilantro, tamarind, and
finished with a wallop of some seri-
finely chopped red pepper.
ous cayenne. I could have licked the
In moments, we
bowl. Speaking of
had a wine bucket,
which, the portion
South Orange
glasses and our
size was perfect.
appetizer order
Vegetable
taken.
samosa, the clas-
Our appetizers
sic street food
115 SOUTH ORANGE AVE.,
were all winners.
appetizer, packed
(973) 327-4989 | BAYLEAFNJ.COM
The classic Indian
a lot of flavor,
tomato soup was
and was executed
not only colorful, but the aroma
faultlessly. Crisp, buttery pastry of
coming from the steaming bowl had
just the right thickness hid a filling
me drooling. And, the proof was in
of perfectly proportioned peas and
the taste: It was exactly as it should
potatoes. Don’t let those simple main
be, rich with cream and butter, load-
ingredients fool you; cloves, bay leaf
BAY LEAF INDIAN
RESTAURANT